The Resilient Larder

Before you get toooo into the pragmatics of preserving for winter by means of pickling, start by dipping your toes into the foundation. Pickling is a method of acidifying alkaline or basic (low acid) vegetables—say, green beans, which are pretty neutral on the pH scale at 6.5-7.0, or radishes, which clock in at 5.5-6.0.
What, pray tell, is applesauce? In vogue since Medieval times (and—sidenote—it’s also a synonym for malarkey/fiddlesticks/poppycock), is it a condiment? A dessert in and of itself? A literal sauce for meats and poultry?
We picture the water-powered oat mills with great stone presses dotting the Celtic landscape; houses with roofs and beds made of the same grass boiling the grain in cauldrons over open flames; pouring the oat paste into wooden porridge drawers to be cooled and eaten in travel-size slabs throughout the week.
Springtime is a study in fertile greens, especially of the microgreen variety, which are immature seedlings dense in vitamins, lutein, and beta-carotene (evidently manifold more than their fully grown versions). 
Also called rose haws, these reddish-orange orbs that grow abundantly here in midcoast Maine are actually the fruit of the rose plant.
Sometimes you just need fried pickles, and our Bread and Butter Pickles make an excellent base! 

Search our shop